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Photo of: Sausage Gravy I - Recipe of the Day

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Sausage Gravy I

SUBMITTED BY: RENE1959
PROVIDED BY: JimmyDean

My mother learned how to make this while we lived in Nashville many years ago, and it is now a family favorite. Good old-fashioned sausage gravy. It's her most requested recipe from family and friends alike. Serve over biscuits or toast.

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NEWEST SOUTHERN BREAKFAST RECIPES

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Shrimp and Grits With Kielbasa

Submitted by: tiffanyviolin

Tender pink shrimp team up with savory kielbasa sausage and polenta in an easy version of shrimp and grits that makes a great main dish for a fancy brunch.

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Creamy Southern Shrimp and Cheese Grits

Submitted by: Bella V.

Home Town: Orlando, Florida, USA

Living In: Chicago, Illinois, USA

A few gourmet ingredients, including dry sherry and goat cheese, lift this colorful dish of shrimp served with cheesy grits to a new level. Serve it for a special occasion or a fancy brunch.

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Paul's Shrimp and Grits

Submitted by: PJKRAVITZ

A recipe for traditional low-country shrimp and grits gets some gourmet touches from freshly toasted pine nuts and Asian red curry paste for a company-quality main dish for your special brunch or dinner. If you can't find dried horseradish, use 1 tablespoon prepared horseradish.

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Mountain Apple Cobbler

Submitted by: Leslie

Home Town: Oak Ridge, Tennessee, USA

Living In: Knoxville, Tennessee, USA

Refrigerated crescent roll dough is rolled around apple slices, drizzled with butter and sugar, then given the secret ingredient -- a can of citrus-flavored soda.

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Greg's Southern Biscuits

Submitted by: GregWmson

Limber up your biscuit-making fingers and try this vintage recipe that's been handed down for generations. Grandmas know the secret to great biscuits is to handle the dough as lightly as possible.

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Grandma's Iron Skillet Apple Pie

Submitted by: T L Dixon

A modern version of an old-time favorite uses premade pie crusts to make this three-layer apple pie, baked in a cast iron skillet.

Southern Comfort

Southern food has a history as rich as the gravy that tops the flaky buttermilk biscuits on Southern breakfast tables. The cuisine may have the reputation of being calorie-laden, but the food of the Deep South is a combination of culinary heritages from around the world.

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